Big Batch Homemade Creamy Ice Cream Vanilla Custard Base

In a large bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
In a heavy-bottomed pot, combine the cream and milk. Heat over medium heat until just below boiling (don’t let it boil). Stir occasionally to avoid scorching.
Temper the eggs: Slowly pour about 2 cups of the hot milk mixture into the egg yolk mixture, whisking constantly.
Then slowly pour the tempered egg mixture back into the pot with the remaining milk/cream, stirring constantly.
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (170–175°F or 77–80°C).

Remove from heat and stir in vanilla extract (or vanilla bean seeds and pods — remove pods before chilling).

Strain the custard through a fine mesh sieve into a large bowl to catch any curdled bits.
Cover and refrigerate for at least 8 hours or overnight until thoroughly chilled.

If you have an ice cream maker:

Churn in batches according to manufacturer instructions (you may need to divide the base into 2–3 batches).
Once thick and creamy (soft-serve consistency), transfer to freezer-safe containers.
Freeze for 4–6 hours or until scoopable.

If you don’t have an ice cream maker:

Place the custard base in the freezer in a large shallow container.
Stir every 30–60 minutes for 4–5 hours until it becomes smooth and creamy. A hand mixer or immersion blender helps.

Chocolate: Mix in 1½ cups melted chocolate or ¾ cup cocoa powder into warm custard.
Strawberry: Add 3 cups puréed and strained strawberries.
Cookies & Cream: Stir in 3 cups chopped Oreos after churning.
Caramel Swirl: Ribbon in 1–2 cups of cooled caramel sauce.
Fruit ripple: Fold in berry jam or compote.